Which is te best non stick pan for high heat cooking?

[courton]

I have always used scan pan for high heat cooking but I am finding that it is losing its "non stick" ability. I notice some people use Swiss diamond...does this cope better with high heat?

[maddy]

I don't think it's recommended that high heat is to be used on any non stick pans...that is definitely what would have killed your scan pan for sure.  They usually suggest medium at most in the care directions.
Cast iron would be a safe bet (not enamelled though), for high heat.

[EmeraldSue]

I agree with Maddy. I bought a circulon professional non stick pan a while ago and had a long discussion with the salesperson about the best non stick pan. She basically said that they should never be used on high heat. I have tried to remember this when cooking. If I want to cook bacon or something that requires a high heat, I use my cast alloy pan, not my circulon ones.

[fundj&e]

i have 6 very well seasoned cast iron pots and pans , the frying pans are about 20years old and nothing sticks to them now

 

[droverjess]

I am very wary of nonstick pans.

[knittercook]

I have Swiss diamond pans and the recommend using on medium heat only, I have a cast iron griddle which is the best for high heat.

[astarra]

We were given a non-stick electric frypan for a wedding pres, the coating started peeling off the second time it was used. 
Now use a very cheap brand frypan that came with my saucepan set, has been going strong with almost daily use for 7 years now... It is non-stick, works really well on any heats. 

[courton]

So cast iron is the way to go. Thanks all.

[Halex]

Yes I belive so.

A singaporean woman told me only to use cast iron for hot heat. She said over time the non stick coating comes off and you can end up with some of this in your food without realising.

H

[obbie]

I have used cast iron for so long. Easy to use, clean, cheap from camping stores..

[MEP]

We use Scanpan and Anolon and have done so for years now. I understand with the new technology, the non-stick particles are actually embedded throughout the pan so it doesn't actually come off in the food.

[Thermo Mrs]

I have two Swiss Diamond frypans which are on their last legs. They're only 18 months old. I have used mine on high heat so that's probably why mine haven't lasted well, but they've both risen in the middle so when you put oil in it runs to the outside edges. Happened to my sisters aswell. I'm going to go cast iron next time as I like to be able sear steaks and brown meat. 

[fundj&e]

 Thermo Mrs like obbie said if u buy cast iron ones get them from the camping store, i take the wooden handles off mine so i can use in the oven

they need to be well  seasoned

[Thermo Mrs]

Thanks for that Fundj, I hadn't read that post and I was actually just sitting here looking Le Creuset frypans online to match my LC french oven. I have a ceramic cooktop so I'm not sure that I could use an all-cast iron frypan without it scratching 

[pumpkin pie]

Thermo Mrs like obbie said if u buy cast iron ones get them from the camping store, i take the wooden handles off mine so i can use in the oven

they need to be well  seasoned
[/quote

What would be the best way to well season these cast iron pans Uni? does it mean you keep doing the process often before you actually start using them for cooking, or does the process just happen the more you use them?  I have a cast iron frypan that i would like to use, but find that things stick currently.  another thing is washing them.  Do you wash in dishwashing liquid. The reason I ask is a baker once told me that he never washed his tins in dishwashing liquid as it affects the surface of the tins, but after time, the  fats "season" the tins.